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Name: Cottage Pie
Prep time: 1 h 10 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6
Cuisine: not set
Ingredients: 1 batch Mashed Cauliflower; 1 1/2 tablespoons coconut oil; 1 medium onion diced; 2 carrots peeled and finely diced; 2 cloves garlic minced; 2 pounds Ground beef; Salt & pepper to taste; 1 tablespoon Tomato paste; 1 cup Beef broth; 1 teaspoon coconut aminos; 1 teaspoon Dried rosemary; 1/2 teaspoon Dried thyme; 3 Egg whites; Paprika for garnish

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INGREDIENTS

1 batch Mashed Cauliflower
1 1/2 tablespoons coconut oil
1 medium onion ; diced
2 carrots ; peeled and finely diced
2 cloves garlic ; minced
2 pounds Ground beef
Salt & pepper to taste
1 tablespoon Tomato paste
1 cup Beef broth
1 teaspoon coconut aminos
1 teaspoon Dried rosemary
1/2 teaspoon Dried thyme
3 Egg whites
Paprika ; for garnish

Servings

INSTRUCTIONS

Preheat the oven to 400F.

Heat a large skillet over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Add the onion and carrot, reduce heat to medium-low and cover; allow the vegetables to get soft but not brown, about 5 minutes.

Add the garlic to the pan and stir until fragrant, about 1 minute. With your hands, crumble the ground beef into the pan and break up large chunks with a wooden spoon. Saute until it's cooked through and brown, about 5-10 minutes. Taste then season with salt and pepper.

Add the tomato paste, broth, coconut aminos, rosemary, and thyme to the pan. Stir to combine, then bring to a boil and simmer until most of the liquid has evaporated, about 10 minutes. Set the pan aside and let it cool for 10-15 minutes. Scramble the egg ehites until frothy and blend into the meat mixture.

To assemble the cottage pie, spread the meat mixture evenly in a 12x6-inch (2.2 quart) baking dish. With a rubber scraper and a light hand, spread the mashed cauliflower on top of the meat. Gently drag the tines of a fork in a zigzag pattern across the surface to create a texture- the peaks and valleys turn a lovely golden brown in the oven. Sprinkle the top lightly with paprika.

Place the pan on the middle rack of the oven and bake foe 25-30 minutes, until the top begins to brown. Remove to a cooling rack for 5-10 minutes before serving.

NOTES

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Cottage Pie

1 batch Mashed Cauliflower
1 1/2 tablespoons coconut oil
1 medium onion diced
2 carrots peeled and finely diced
2 cloves garlic minced
2 pounds Ground beef
 Salt & pepper to taste
1 tablespoon Tomato paste
1 cup Beef broth
1 teaspoon coconut aminos
1 teaspoon Dried rosemary
1/2 teaspoon Dried thyme
3 Egg whites
 Paprika for garnish

Preheat the oven to 400F.
Heat a large skillet over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Add the onion and carrot, reduce heat to medium-low and cover; allow the vegetables to get soft but not brown, about 5 minutes.
Add the garlic to the pan and stir until fragrant, about 1 minute. With your hands, crumble the ground beef into the pan and break up large chunks with a wooden spoon. Saute until it's cooked through and brown, about 5-10 minutes. Taste then season with salt and pepper.
Add the tomato paste, broth, coconut aminos, rosemary, and thyme to the pan. Stir to combine, then bring to a boil and simmer until most of the liquid has evaporated, about 10 minutes. Set the pan aside and let it cool for 10-15 minutes. Scramble the egg ehites until frothy and blend into the meat mixture.
To assemble the cottage pie, spread the meat mixture evenly in a 12x6-inch (2.2 quart) baking dish. With a rubber scraper and a light hand, spread the mashed cauliflower on top of the meat. Gently drag the tines of a fork in a zigzag pattern across the surface to create a texture- the peaks and valleys turn a lovely golden brown in the oven. Sprinkle the top lightly with paprika.
Place the pan on the middle rack of the oven and bake foe 25-30 minutes, until the top begins to brown. Remove to a cooling rack for 5-10 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (234g)
Recipe Makes: 6 Servings

Calories: 326
Calories from Fat: 168 (52%)

Amt Per Serving		% DV

	Total Fat 18.7g	25 %
	Saturated Fat 9.1g	46 %
	Monounsaturated Fat 6.8g
	Polyunsanturated Fat 0.6g
Cholesterol 98.3mg		30 %
Sodium 236mg		8 %
Potassium 650.7mg		17 %
Total Carbohydrate 5g		1 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 3.9g
Protein 32.9g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 326

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